TOMU Plum Wine is produced once a year, with a brewing process that insists on adding no artificial flavors whatsoever.

We select plums from Meishan in Kaohsiung, where the high-altitude climate is cool with ample sunlight, allowing the fruit to absorb the essence of the surrounding mountains. This nurtures plums with firm flesh and a rich, intense aroma.

The base liquor used to soak the plums is a rice wine made from premium Japonica rice, creating a clean and refreshing profile. The body is simple, smooth, and mild, fully expressing the plum’s natural character.

When opening a bottle of TOMU Ripe Plum Wine, you can immediately sense the aroma of ripened plums — rich and full. It uses the natural sweetness of ripe plums without any added sugar. Blended with distilled Japonica rice wine, it develops a deep, rounded, and layered taste.

Paired with ripened plums, it leaves an impression like reconnecting with an old friend — mellow, profound, with a long and memorable finish.
Hence, it is named “Er Hui Shu” (Second Encounter of Ripeness).